Mushroom and cheese cake

Ingredients for 4 servings:

• 250 g flour
• 125 g butter or margarine
• ¼ tsp salt
• 1 tbsp water
• 3 egg yolks
• 150 g ham, cooked
• 1 stalk(s) leek
• 400 g mushrooms, fresh
• 125g Camembert(s)
• 10 olives
• 2 tbsp oil
• 20 g butter
• 20 g flour
• 2 tbsp herbs, mixed and finely chopped
• salt and pepper
• 375 ml milk

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days 10 hours; Total time approx. 5 days 10 hours 30 minutes

Knead the sifted flour with the butter or margarine, salt, water, and one egg yolk. Cover the dough and let it rest in the refrigerator for 1 hour. Dice the ham, leek, mushrooms, and Camembert, and slice the olives. Heat the oil and fry the ham cubes until browned. Add the leek and mushroom cubes and fry for another 10 minutes. Melt the butter in another pan, sauté the flour until light brown, pour in the milk, and bring to a boil while stirring. Stir the herbs, two beaten egg yolks, and the Camembert cubes into the sauce, season with salt and pepper. Preheat the oven to 220°C (425°F). Roll out the dough and line the bottom and sides of a springform pan. Spread the ham and vegetable filling on top, pour the sauce over it, and scatter the olive slices on top. Bake the tart on the second rack from the bottom for 25 minutes. Serve hot.